Strawberry Cream Cheese Muffins

Some recipes feel like a hug in food form.
For me, it’s these Strawberry Cream Cheese Muffins. I remember the first time I baked a batch on a quiet Sunday morning, with the early sunlight streaming into the kitchen. The smell of sweet strawberries and buttery batter filled the air before they even came out of the oven.

When I took that first bite—the tender muffin bursting with juicy strawberries, the soft, creamy center of sweetened cream cheese—I knew these weren’t just muffins. They were pure happiness, baked into golden, fluffy perfection.

Whether you’re looking for a sweet breakfast treat, a kid-friendly snack, or something special to bring to brunch, these muffins deliver every single time.

Key Benefits of Making These Strawberry Cream Cheese Muffins

Before we jump into baking, here’s why these muffins are worth every bite:

• Moist and Tender: Thanks to butter, milk, and fresh strawberries.
  
• Surprise Cream Cheese Center: A luscious, creamy middle in every bite.
  
• Easy to Make: Simple ingredients and straightforward steps.
  
• Perfect for Any Occasion: Breakfast, brunch, snack, dessert—you name it.
  
• Customizable: Add a lemon twist, chocolate chips, or swap fruits easily.
  

Ingredients You’ll Need for Strawberry Cream Cheese Muffins

Full Ingredients List

Tip: Using room temperature ingredients helps create a smoother, more cohesive batter for these muffins.

How to Make Strawberry Cream Cheese Muffins Step-by-Step

this Recipe

Step 1: Prepare the Cream Cheese Filling

• In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
  
• Chill the filling for about 10 minutes while you prepare the muffin batter.
  This helps the filling stay neatly tucked inside the muffins during baking.
  

Step 2: Make the Muffin Batter

• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  
• In another bowl, combine the granulated sugar, melted butter, eggs, vanilla extract, and milk.
  
• Gently add the wet ingredients to the dry ingredients, folding with a spatula until just combined.
  
• Lightly fold in the diced fresh strawberries, taking care not to overmix the batter.
  Overmixing will result in tough, dense muffins.
  

Pro Tip: Toss the strawberries lightly in a tablespoon of flour before folding them into the batter. This keeps them from sinking to the bottom.

Step 3: Assemble the Muffins

• Preheat your oven to 375°F (190°C).
  
• Line a 12-cup muffin tin with paper liners or lightly grease with butter or nonstick spray.
  
• Spoon about 1 tablespoon of batter into the bottom of each muffin cup.
  
• Add about 1 heaping teaspoon of chilled cream cheese filling in the center.
  
• Cover with another spoonful of batter until the muffin cups are about ¾ full.
  
• Top each muffin with a few pieces of diced strawberry for a beautiful finish.
  

Assembly Tip: Try to keep the cream cheese centered without touching the sides of the muffin liner to prevent leaks.

Step 4: Bake to Perfection

• Place the muffin tin into the preheated oven and bake for 18 to 22 minutes.
  
• Muffins are done when they are golden on top, and a toothpick inserted near the edge (not through the cream cheese center) comes out clean.
  
• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  

Smell Check: Your kitchen will smell like buttery, fruity heaven while they bake.

Key Tips for the Best Strawberry Cream Cheese Muffins

• Use Fresh, Firm Strawberries: Soft, overripe strawberries release too much moisture and can make muffins soggy.
  
• Keep Cream Cheese Cold: Chilling the cream cheese filling helps maintain a distinct creamy center.
  
• Don’t Overfill Liners: Stop at about ¾ full to prevent overflow while baking.
  
• Let Muffins Cool Before Serving: Cream cheese filling firms up as they cool, giving you that perfect bite.
  

Variations and Flavor Twists

Healthier Options

• Substitute half the flour with whole wheat flour for extra fiber.
  
• Reduce the sugar slightly and rely on ripe strawberries for natural sweetness.
  

Fun Flavor Add-Ins

• Lemon zest: Stir in a teaspoon of lemon zest into the batter for a bright twist.
  
• Mini chocolate chips: Add a handful for a strawberries-and-cream-chocolate delight.
  
• Blueberries: Replace strawberries for a blueberry cream cheese version.
  

Storing and Freezing Strawberry Cream Cheese Muffins

• Room Temperature: Store in an airtight container for up to 2 days.
  
• Refrigerator: Because of the cream cheese filling, store in the fridge if keeping longer, up to 5 days.
  
• Freezer: Wrap each muffin tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
  Thaw overnight in the fridge or microwave for about 20–30 seconds.
  

Strawberry Cream Cheese Muffins Nutrition Facts

(Per muffin, approximate)

(Nutrition will vary depending on add-ins and exact ingredient brands.)

FAQs About Strawberry Cream Cheese Muffins

Can I use frozen strawberries for Strawberry Cream Cheese Muffins?

Yes, but thaw them first and pat them dry thoroughly to remove extra moisture that could make the batter watery.

How do I keep the cream cheese filling from sinking?

Chill the filling before assembling and place it carefully in the center of the first layer of batter without pressing it down.

Can I make mini Strawberry Cream Cheese Muffins instead?

Absolutely! Use a mini muffin tin, reduce the baking time to about 10–12 minutes, and keep a close eye for doneness.

What makes these Strawberry Cream Cheese Muffins so moist?

The combination of butter, milk (or buttermilk), and fresh strawberries keeps these muffins moist, while the creamy center adds extra softness.

Conclusion: Bake a Batch of Joy

There’s nothing quite like pulling a tray of Strawberry Cream Cheese Muffins from the oven.
They’re sweet, soft, creamy, and a little bit luxurious—all while being easy enough to make on a whim.

I often find myself making a double batch because they disappear so fast. Whether for a lazy Sunday brunch, a springtime picnic, or just because you need a midweek pick-me-up, these muffins always hit the spot.

If you give them a try (and I hope you do!), let me know how you personalized your batch—whether you added a swirl of chocolate, a sprinkle of lemon zest, or simply enjoyed them as-is: pure, creamy perfection.

Strawberry Cream Cheese Muffins

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• Author: Sarah Mendez
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Strawberry Cream Cheese Muffins are a delightful treat featuring a moist, tender crumb filled with juicy strawberries and a luscious cream cheese center. Perfect for breakfast, brunch, or a sweet snack, they combine the freshness of fruit with the richness of cream cheese for a satisfying bite.

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Ingredients

Scale 1x2x3x

• 1 cup fresh strawberries, diced (plus extra for topping)
• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk or buttermilk
• 8 oz (1 package) cream cheese, softened
• 1/4 cup powdered sugar

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Instructions

1. Prepare the Cream Cheese Filling: In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Chill the filling for about 10 minutes while you prepare the muffin batter.
2. Make the Muffin Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, combine the granulated sugar, melted butter, eggs, vanilla extract, and milk. Gently add the wet ingredients to the dry ingredients, folding with a spatula until just combined. Lightly fold in the diced fresh strawberries, taking care not to overmix the batter.
3. Assemble the Muffins: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly. Spoon a tablespoon of batter into each muffin cup. Add a teaspoon of the chilled cream cheese filling to the center of each. Top with another tablespoon of batter, ensuring the cream cheese is covered. Optionally, place a few extra strawberry pieces on top for garnish.
4. Bake: Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Storage: Store muffins in an airtight container in the refrigerator for up to 5 days. Warm slightly before serving for best taste.
• Freezing: Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
• Variations: Substitute strawberries with other berries like blueberries or raspberries. Add a streusel topping for extra texture.
• Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 295
• Sugar: 18g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 55mg

Keywords: Strawberry Cream Cheese Muffins, Strawberry Muffins, Cream Cheese Filling, Breakfast Muffins, Brunch Recipes